It appears that my family isn’t really into cooking :(. My son has created this wonderful morning hot cereal a couple of times. However, I would love it if my daughter would try to gain some cooking skills before heading off to school next year.
Albeit, I tried this Mushroom Pot Roast last night which was a HIT! We are all loving the Crock Pot, especially me!
Mushroom Pot Roast
Ingredients
- 3 lb boneless beef cross rib pot roasts
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp vegetable oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tsp dried marjoram
- 1 tsp dried oregano
- 4 cups button mushrooms, quartered
- 1/3 cup sodium-reduced beef stock
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 3 tbsp all-purpose flour
Preparation
Sprinkle beef with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown beef all over, adding more oil if necessary. Transfer to slow cooker.
Discard any fat from pan; add remaining oil. Cook onion, carrots, celery, garlic, marjoram and oregano over medium heat until softened, about 5 minutes. Add mushrooms; cook until tender, about 5 minutes. Scrape into slow cooker.
Stir in stock, scraping up brown bits; boil for 1 minute and pour into slow cooker. Add tomato paste and Worcestershire sauce; cover and cook on low for 5 to 7 hours or until beef is tender.
Transfer meat to cutting board; tent with foil and let stand for 15 minutes before thinly slicing across the grain.
Meanwhile, whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for about 15 minutes or until thickened. Serve with beef.
